These themes are represented by the many ingredients that go into the dish; each ingredient complements the others to create a greater meal as a final result. Using precooked rice from the refrigerator not only saves time on busy weeknights, but the cold rice won't stick to the wok or pan.

Ingredients

3-- eggs

1/4cup minced red onion

1-- small fresh red chile, minced

2teaspoons low-sodium soy sauce

3tablespoons olive oil

3-- cloves garlic, chopped

1 1/2cups fresh or frozen and thawed mixed vegetables

1-- medium red bell pepper, seeded and chopped into 2-inch chunks

3cups cooked rice

-- Salt and pepper

2teaspoons sesame oil

3tablespoons toasted pine nuts or other nuts (optional), to garnish

Instructions

In a bowl, beat eggs well. Mix in onion, chile, and soy sauce

Heat 2 tablespoons olive oil in a medium nonstick wok or skillet over medium-high heat. Swirl to coat. Add egg mixture. Swirl to evenly cover bottom of wok. Cook without stirring until eggs are firm and brown on the bottom, about 1 minute. Chop eggs into small pieces with spatula. Remove eggs from wok and set aside.

Heat remaining 1 tablespoon olive oil in the same wok. Add garlic and stir-fry until fragrant, about 30 seconds. Add mixed vegetables. Cook and stir 1 minute. Add bell pepper and cook and stir for another minute. Mix in rice. Cook and stir until rice is heated through. Return egg mixture to wok and mix well. Season with salt and pepper. Drizzle with sesame oil and garnish with toasted nuts. Serve hot.